Paleo Mini Flourless Chocolate Cakes - by Paleo Hacks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 oz Baking chocolate, unsweetened1/2 cup Coconut Oil 6 large Egg white (approx. 1 cup whites)1/4 tsp Salt 1/2 cup Honey2-4 packets of powdered Stevia1 tsp Vanilla Extract1/4 cup Cacao Powder
1. Preheat oven to 375 degrees. Line a muffin tin with parchment paper, silicone muffin liners, or oil very, very well, paying attention to the corners at the bottom of the tin. If using fresh eggs, separate egg whites before beginning.
2. In a small saucepan, melt the chocolate and the oil over medium heat. Remove from heat before finished melting to prevent burning. It should continue to melt any small bits.
3. While chocolate is melting, whip egg whites (can use a handheld mixer) with salt in a medium bowl until frothy. Add honey, stevia, vanilla, and cacao powder and continue to whip until just combined.
4. When chocolate and oil are melted, fold into egg white mixture until just combined. Be sure to scrape the bottom of the bowl while mixing!
5. Divide the batter between 12 muffin cups and bake 15-20 min. or until centers of cakes are set.
6. Cool in pan until you can comfortably touch the pan, then hold a wire rack against the pan, invert pan, and release the cakes. Serve warm or cool.
7. Store in an airtight container in the fridge for up to 5 days.
Serving Size: 12 Mini Cakes (cupcakes)
Number of Servings: 12
Recipe submitted by SparkPeople user JEWELSRICH.
2. In a small saucepan, melt the chocolate and the oil over medium heat. Remove from heat before finished melting to prevent burning. It should continue to melt any small bits.
3. While chocolate is melting, whip egg whites (can use a handheld mixer) with salt in a medium bowl until frothy. Add honey, stevia, vanilla, and cacao powder and continue to whip until just combined.
4. When chocolate and oil are melted, fold into egg white mixture until just combined. Be sure to scrape the bottom of the bowl while mixing!
5. Divide the batter between 12 muffin cups and bake 15-20 min. or until centers of cakes are set.
6. Cool in pan until you can comfortably touch the pan, then hold a wire rack against the pan, invert pan, and release the cakes. Serve warm or cool.
7. Store in an airtight container in the fridge for up to 5 days.
Serving Size: 12 Mini Cakes (cupcakes)
Number of Servings: 12
Recipe submitted by SparkPeople user JEWELSRICH.
Nutritional Info Amount Per Serving
- Calories: 186.1
- Total Fat: 14.3 g
- Cholesterol: 0.0 mg
- Sodium: 80.9 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.1 g
- Protein: 3.5 g
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